Shown here with a couple hot dogs and melted cheese on top.
The Ingredients :
1 lb. Ground Beef 93/7% fat
1 lb. Ground Turkey
4 links Isernio’s Chicken Italian Sausage, squeezed from casings
2 Green Bell Peppers (15-16oz)
1/2 large Onion, diced (5 oz)
1 can Hunts Tomato Paste (6 oz)
1 can Hunts Tomato Puree (10.75 oz)
4 cloves Garlic, pressed through garlic press
2 large Red Tomatoes, chopped
3 c. Beef Broth
5 Tbsp. Chili Powder
2 tsp. Cumin, ground
2 tsp. Salt, coarse ground
1 can Pumpkin, not pie filling (15 oz)
What to Do:
Combine all 3 meats with beef broth and mix well in a large stockpot.
Heat pot over Med-High heat, add garlic and onion and stir well until browned.
Add tomatoes, green peppers, tomato paste, tomato puree and spices and bring to a simmer.
Cover, reduce heat to Med-Low, cook for 45 minutes, stirring occasionally.
Stir in Pumpkin, and cook for 15 more minutes stirring often.
Makes about 16 – 1 cup servings
Sodium: 568mg Fat: 8.42g Fiber: 3.6g Net Carbs: 6.11g VeggieNetCarbs: 5.18g Protein: 17.32g Calories: 183
Ratios: Carbohydrate: 22% Fat: 41% Protein: 37%
Update 2-7-2016: I doubled the pumpkin in this recipe tonight and love the results!! Will do that from now on.